Creamy Turkey Broccoli Mushroom Casserole
This creamy turkey broccoli mushroom casserole is a cozy, comforting dish made with tender turkey, broccoli, mushrooms, and a rich, cheesy sauce. It’s perfect for using up leftovers and makes a hearty one-pan dinner the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup chopped mushrooms (sliced)
- 2 cups frozen broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 3 cups shredded cooked turkey (about 1 pound)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups shredded cheese (cheddar, mozzarella, or your favorite blend)
- 1 1/2 cups heavy cream
- 1 teaspoon minced parsley (plus more for garnish)
Instructions
- Preheat oven to 395°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, warm olive oil and sauté mushrooms, broccoli, and garlic for about 5 minutes, until slightly softened and fragrant.
- Add shredded turkey, salt, pepper, parsley, 1 cup of cheese, and heavy cream. Stir to combine and bring to a gentle simmer.
- Transfer mixture to the prepared baking dish and spread evenly.
- Top with remaining cheese and bake for 20 minutes until bubbly and golden.
- Garnish with extra parsley and serve warm.
Notes
- Use shredded chicken as a substitute for turkey.
- Add extra vegetables like bell peppers or peas for variety.
- Use half-and-half for a lighter version.
- Mix breadcrumbs with butter for a crunchy topping before baking.
- Store leftovers up to 3 days in the fridge or freeze for up to 2 months.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
